To prepare jelly: soak gelatin in 2 tbsp. cold water for 10 minutes. Heat over low heat until it becomes liquid. Add 2 tbsp. sugar and the remainder of water and heat, stirring, until sugar is dissolved. Remove from heat and cool until it is just pourable (20 – 30 minutes).

To prepare topping: whip the cream with 1 tbsp. sugar until stiff. Spread evenly over cake.

Arrange berries on top of cream. Pour jelly over fruit. Let jelly set for 30 minutes. Serve immediately.

You can also make extra whipped cream to garnish the top of the cake. This cake MUST be refrigerated if there are leftovers.

[…] is a very easy shortcut version. If you would like a more authentic torte, try the Himbeertorte – German Raspberry Cake Recipe and replace the raspberries with strawberries. You will require a special flan pan to make your own […]